Superfood Chocolate Bark
My healthy Superfood Chocolate Bark has every nut-free superfood topping you can imagine! Still giving you that nutty crunch with hints of sweet coconut, berries and of course dark chocolate. This yummy recipe is gluten, dairy, vegan & nut-free.
Servings: 6 servings
Equipment
- microwave or double boiler
Ingredients
- 2 cups dark chocolate chips gluten-free
- 3 tablespoon coconut oil
- ¼ cup quinoa black or white
- ¼ cup hemp seeds
- ¼ cup pumpkin seeds raw
- ⅛ cup golden flax seeds
- 1 tablespoon chia seeds
- ¼ teaspoon pink Himalayan salt or sea salt
- ¼ cup dried goji berries or mulberries
- ¼ cup coconut shreds
- ¼ cup frozen raspberries
Instructions
- In a double boiler on low/medium heat melt the chocolate. Once the chocolate is semi-melted add coconut oil and blend well. Once blended, reduce temperature to low heat.
- Line a baking tray with parchment paper and grease with coconut oil. Pour chocolate mixture into the lined pan. Spread the chocolate into the pan by lifting the tray and moving it from side to side.
- Sprinkle the sea salt evenly into the bark.
- Add all the superfoods (except raspberries) by spreading them evenly into and across the entire piece of melted chocolate bark. Lastly, add the raspberries.
- Using the bottom of a fork or utensil mix all the superfoods into the chocolate. It will look like a mess. It won’t freeze this way and it will taste divine. Freeze bark for 4 hours to set.